Vegetable Jalfrezi

Vegetable Jalfrezi is the combination of Mughal and Punjabi dishes. The great thing about this curry is the slightly sweet and sour flavor from the peppers. 



Ingredients

Chopped Onion - 1 Cup

Carrot Pieces - 1/2 Cup

Red, Yellow, and Green Capsicum - 1/2 Cup Each

Paneer Cubes - 1 Cup

Turmeric Powder - 1 Teaspoon

Chilli Powder - 2 Teaspoons

Coriander Powder - 2 Teaspoons

Garam Masala - 1 Teaspoon

Mushroom Pieces - 50gm

Grated Tomato - 2 Cups

Ginger Garlic Paste - 2 Tablespoons

Thick Curd - 1 Cup

Chopped Spinach - 1 Cup

Bay Leaves - 3

Coriander Leaves - 1/2 Cup

Salt

Oil

Vegetable Jalfrezi
Learned From Chef Menu Rani Chellam

Preparation

1. Cut the vegetables into long and thin pieces.

2. In a pan, heat oil. Add bay leaves and onions. Fry until the onions become transparent. Add carrot and ginger garlic paste. Fry well until the raw smell of the paste goes off. 

3. Add turmeric powder, chilli powder, coriander powder, and garam masala in an order and fry for 3-4 minutes.

4. Add coriander leaves and grated tomato and fry for 3 minutes. Add desired amount of salt, capsicum, paneer cubes, and mushrooms. Fry for 3 minutes. Now, reduce the flame. Then, add 1 cup of water, spinach, and curd. Sprinkle garam masala. Boil for 5 minutes.

Now, Vegetable Jalfrezi is ready!!!

Navaratna Kuruma

Ingredients

To Grind

Coriander Seeds - 2 Teaspoons

Cumin Seeds - 1  1/2 Teaspoons

Fennel Seeds - 1 Teaspoon

Red Chillies - 2

Green Chillies - 1

Cinnamon - 1"

Ginger - 1"

Garlic - 8-10 Pods

For Gravy

Bay Leaves - 3

Chopped Onions - 1

Vegetables - Peas, Potato, Beans, Carrot, Cauliflower, Capsicum etc. If you want, you can also add apple and pineapple.

Chopped Tomato - 1

Paneer Cubes - 1/2 Cup (Optional)

Turmeric Powder - 1/2 Teaspoon

Coriander Powder - 2 Teaspoons

Garam Masala - 1 Teaspoon

Almond/Cashew/Pistachios - 3 Tablespoons

Raisins - Few

Cream - 2 Tablespoon

Coriander Leaves

Salt

Ghee/Oil

Navaratna Kuruma

Navaratna Kuruma With Apples
Learned From Chef Menu Rani Chellam

Preparation

1. Grind the items that are listed under "To Grind".

2. Grind the cashews,almond and pistachios to fine powder.

3. Fry paneer cubes in ghee.

4. In a pan, heat oil/ghee. When the oil/ghee is hot, add bay leaves and onions. When onions become transparent in color, add the coriander and ginger  paste.  

5. Saute for some time and then add vegetables. Fry well for few minutes. Then, add turmeric powder, coriander powder, garam masala and fry for 2-3 minutes. 

6. Now, add tomatoes, cashew paste, raisins and fry for a while.

7. Finally, sim the fire and add cream, paneer cubes and coriander leaves.

Now, Navaratna Kuruma is ready!!!

Sidedish: Rice and Chappathi.

Shahi Vegetable Kuruma

Mixed veggies in a rich creamy gravy. Whenever I have surprise guests at home, I make this recipe blind-folded. I can never go wrong in any of the steps. Even if you go wrong anywhere, the cashew paste will dominate. 


Shahi Vegetable Kuruma is a blessing for the beginner cook. Definitely, one of my favorite recipes. My family likes this recipe a lot. Needless to say, this recipe is a BIG HIT in my kitchen. 


Ingredients

Almond,Pistachio and Cashew Paste - 3 Tablespoons
Small Onion - 1 
Bay Leaves - 4
Clove - 1
Green Chillies - 2
Ginger and Garlic Paste - 2 Tablespoons
Vegetables - Cauliflower, Mushroom, Brussel Sprouts, Beans, Corn, Carrot etc.
Garam Masala - 1 Tablespoon
Paneer Cubes - 1 Cup
Cream - 1 Cup
Coriander Leaves - A Handful Mint Leaves - A Handful
Oil Or Ghee - 2 Tablespoons
Salt

Shahi Vegetable Kuruma
Learned From Chef Menu Rani Chellam

Preparation

1. In a pan, heat oil or ghee. Add bay leaves, cloves, green chillies, and ginger garlic paste. Saute till the raw smell goes off.

2. Now add onions and saute well. Grind the onion masala, coriander leaves, and mint leaves in the mixie. 

3. In the same pan, add vegetables, onion and coriander paste, and salt. Now add garam masala and saute it for few minutes until vegetables are cooked. Add little water if needed. 

4. Finally, add paneer cubes, cashew, almond and pistachio paste and cream. Sim the fire and cook for 3 minutes. 

Now, Shahi Vegetable Kuruma is ready!!!

Serve: Rotis, Parathas, and Pulao